Step 1

Heat oven to 190˚C

Step 2

Heat half the butter in a saucepan and gently fry the diced/chopped vegetables and herbs until softened (10 mins). Add the garlic and cook for another minute. Remove to a bowl.

Step 3

In the same pan, melt the rest of the butter and add the flour to form a roux. Cook the flour and butter for a minute or so before adding the stock. Whisk into a very thick velouté. This will be way thicker than any normal velouté, but this is correct. Stir in the wine and season.

Step 4

Add the pork, peas and vegetables to the velouté, mix well and portion into 3 large ramekins or put the whole lot in a gratin dish.

Step 5

Turn the rolled pastry out onto a floured surface and made sure you have enough area to cover the 3 pie dishes. Cut the pastry to just target than the pie dishes and drape over. Pinch the pastry to the edge of the dishes and trim off with a knife. Make two holes in the top to let steam out and brush over with beaten egg.

Step 6

Put the finished pies onto a baking sheet and bake in the oven for 40 mins until golden. Remove and allow to cool before serving straight from the dishes.

Step 7

As this dish is made with leftover roast pork, it makes sense to serve it with bubble and squeak made with leftover roast potatoes and sprouts.